Scottish Eggnog

"Eggnog is a northern-hemisphere Christmas classic," says Philips. "This version should be served ice-cold, straight from the fridge. Beat the eggs and sugar well to achieve a light, frothy mix."

Ingredients

8 large eggs

30 gm caster sugar

1 tsp cinnamon finely grated on a microplane, plus extra to serve

80 ml espresso-strength coffee, chilled

5 ml vanilla extract

200 ml blended Scotch whisky

300 ml milk

Method

Main

1

Whisk eggs and sugar in a bowl using electric beaters until slightly thickened and frothy (4-6 minutes). Add remaining ingredients and whisk to combine, then refrigerate to chill (1-2 hours). Serve eggnog well-chilled with extra cinnamon grated over to taste.